SOHRABVANDI, S.; MALGANJI, S.; RAZAVI, S.; MOUSAVI, S. The Effect of Saccharomyces Strains and Fermentation Condition on the pH, Foam Property and CO2 Concentration of Non-alcoholic Beer (Ma-al-shaeer). Applied Food Biotechnology, [S. l.], v. 2, n. 1, p. 53–57, 2014. DOI: 10.22037/afb.v2i1.7130. Disponível em: https://journals.sbmu.ac.ir/afb/article/view/7130. Acesso em: 25 apr. 2024.